Ham and Cheese Pinwheels

Ham and Cheese Pinwheels -- A Pinch of Joy

Ham and Cheese Pinwheels -- A Pinch of Joy

I have it on good authority if you serve these during a football game, your team will win. I’m collecting data and that’s absolutely true. . . . so far. Conduct your own test and see.  In fact, the guys are so sold on this winning thing that they are willing to watch any game, no matter who is playing, and draw straws to determine “their” team, just to test the theory. Me – I ignore the game and concentrate on my project du jour while munching from the plate of pinwheels at my side – win, win! There are never any leftovers whenever these are served and that’s certainly a winner!

Ham and Cheese Pinwheel out of the oven -- A Pinch of Joy

Use crescent sheets if your store has them. No perforations to come apart. You can use any deli sliced meat you like instead of ham and your choice of cheese. Just choose finely shredded cheese as it will stay in the roll better than the thicker shreds. If you are afraid of harming the no stick finish on your cookie sheet with a sharp knife, make the roll on a cutting board. Place the cutting board close to or on the cookie sheet so the smallest distance possible is needed to move the cut pinwheel. Check the pinwheels when they’ve baked for 10 minutes to see if they are done. Watch carefully for any additional time so that they don’t overbake.

Ham and Cheese Pinwheels
 
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Hot ham, creamy cheese, wrapped in mustard tinged light, fluffy and flaky goodness . . . mmmm!
Author:
Recipe type: Appetizer
Serves: 12
Ingredients
  • 1 package Pillsbury crescent rolls or crescent rolls sheet
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 6 ounces sliced deli ham
  • 1 ½ cups finely shredded cheddar cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray cookie sheet with cooking spray.
  3. Unroll crescent dough onto cookie sheet and, if using rolls, press the perforations together to seal. Flatten and slightly spread dough.
  4. In small bowl, mix mayonnaise and mustard, then spread evenly over the dough.
  5. Layer ham evenly across the dough.
  6. Sprinkle cheese evenly over the top.
  7. Beginning with the longest edge, roll the dough and filling into a log.
  8. Slice with sharp knife into half inch slices.
  9. Place slices on cookie sheet about an inch and a half apart.
  10. Bake for 10 – 14 minutes or until golden brown.
  11. Remove from oven and let cool until pinwheels can be handled safely.
Nutrition Information
Serving size: 1 pinwheel

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Bacon Corn Chowder

Bacon Corn Chowder -- A Pinch of Joy Quick to make, hearty and filling!

Bacon Corn Chowder -- A Pinch of Joy     Quick to make, hearty and filling!

Bacon Corn Chowder is a quick meal. It takes about half an hour to make it from start to finish. The word chowder comes from the French word “chaudiere”, meaning a three-legged cauldron used by fishermen to make seafood stews. When the fishermen returned from sea, each village had a large chaudiere waiting for a portion of each man’s catch. The resulting stew was served during the community’s welcoming celebration. Although a chowder originally always included seafood, Americans began substituting other handy ingredients, often with potatoes as the base. Today chowder refers to any thick, rich soup with chunky ingredients that is cooked quickly without prolonged simmering.

This dish is a lesson in multi tasking! Cut the bacon into pieces before browning. I usually cut the whole package of bacon in half across the middle, securely fastening the unused half and returning it to the refrigerator. Cut across the length of the bacon four times and place in skillet to brown. Set a medium pot with 2-3 inches of water on the burner to boil. While it is browning, peel the potatoes and dice. Put potatoes in boiling water, making sure there is sufficient to just cover the potatoes. Chop onion and add to bacon. (If you have more than a tablespoons of bacon fat in the pan, you might want to drain or spoon some out first.) While bacon finishes browning and onion is sautéing, check to see if potatoes are done by stabbing a piece with a fork. Overcooking the potatoes will make the chowder mushy. When potatoes can be pierced with a fork, but still firm, drain first into a measuring cup. Reserve one cup of potato water and discard the rest. Replace pan on burner over medium heat. Add cream corn, whole corn, evaporated milk, salt and pepper. When onions are softened and starting to turn color, add the bacon and onion to the pot. Cook until heated through. Serve. Relax and enjoy a hot, hearty and filling meal.

Bacon Corn Chowder
 
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Quick to make, hearty and filling.
Author:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • ½ pound bacon (about 8 strips), chopped
  • 1 small/medium onion, chopped
  • 5 medium potatoes, diced (about 3 ½ cups)
  • 1 can cream-style corn
  • 1 can whole corn, drained
  • 1 can (12 ounces) evaporated milk
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
Instructions
  1. Brown bacon over medium heat, stirring occasionally. Push to one side to continue cooking until crisp.
  2. Add chopped onion to bacon grease (about 1 tablespoon, discard excess) and begin saute, stirring onions as needed.
  3. In meantime, set a medium pan on burner with 2-3 inches of water and bring to boil. Peel and dice potatoes in small bite-sized chunks. Add to boiling water and cook until just tender, about 12 minutes.
  4. Remove potatoes from heat. Drain reserving one cup potato water. Return pot to medium heat, add potato water, milk, cream-style corn, whole corn, salt and pepper. Add bacon and onion.
  5. Stir well and heat through and slightly thickened.
  6. Traditionally served with crisp crust bread or crackers. Substitute ready made salad, if desired.

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Warm and Cheesy Bacon Dip

Warm and Cheesy Bacon Dip -- A Pinch of Joy

Warm and Cheesy Bacon Dip -- A Pinch of Joy

The hard part of making this warm, comforting bacon cheesy dip is finding a place to hide it so that it can cool a bit. Everybody wants to dig in right away! Good. But too hot to really taste the deliciousness. Put it on a cracker and wave it in the air to cool it. Better.   Best — wait a bit longer until it is Goldilocks “just-right”. No burned tongue and the flavors shine.

Easy to make. About 5 minutes and it is ready to pop in the oven. Use only precooked bacon pieces. Look for the brands with larger pieces if you can find them, as they will make a smoother, more flavorful blend. Onion can be omitted or if you want more kick, add another green onion or two. Add pepper, if desired. NO salt as the cheese contains all the salt necessary.

Serve with a basket of dippables like corn chips or carrot and celery sticks. Or a tray of assorted crackers – pretzels are good too. Turn the dip out into a hollowed round of sourdough and spread the mixture on sourdough chunks or toast rounds. Makes about 36 servings of 2 tablespoons each.

Warm and Cheesy Bacon Dip
 
Prep time
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A warm and filling addition to the appetizer table for any occasion. Serve with bread or toast as a spreadable; crackers, chips or veggies as a dip.
Author:
Recipe type: Appetizer
Serves: 30 servings at 2 Tbs
Ingredients
  • 8 ounces cream cheese, softened
  • 2 cups sour cream
  • 3 ounces bacon pieces
  • 2 cups shredded cheddar cheese
  • 4 green onions, chopped (about ½ cup)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Beat softened cream cheese till smooth, mix in sour cream.
  3. Stir in bacon pieces, cheddar cheese and green onion.
  4. Spread mixture in 10 inch quiche pan or in 2 quart baking dish that has been sprayed with cooking spray.
  5. Bake 25 – 30 minutes until edges are light brown and top is golden.
  6. Let cool for 15-30 minutes before serving to develop flavor.
  7. Serve with bread chunks, toast rounds, crackers, sturdy chips or veggies.
  8. Can be refrigerated and reheated if needed.

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